Spanish-Style Chickpea Meatballs with Tomato Sauce

INGREDIENTS

FOR THE CHICKPEA MEATBALLS

• 1 can chickpeas 15.5 oz / 440 grams
• 1/3 cup bread crumbs 40 grams
• 1 egg
• 1 small onion finey chopped
• 1 clove garlic
• 1 carrot
• 1/2 tsp ground cumin 1.5 grams
• 2 tbsp chopped fresh parsley 8 grams
• pinch sea salt
• dash black pepper

FOR THE TOMATO SAUCE

• 3 cloves garlic finely chopped
• 1 tsp sweet smoked Spanish paprika 3 grams
• 1 can tomato sauce 14.5 oz / 400 grams
• pinch sea salt
• dash black pepper

EXTRAS

• 1/4 cup extra virgin olive oil 60 ml
• handful chopped fresh parsley

DIRECTIONS

1. Drain the canned chickpeas into a colander and rinse under water, then shake off any excess water and transfer the chickpeas into a large bowl, using a potato masher or a large fork, mash down on the chickpeas until well mashed
2. Once the chickpeas are mashed, add in the bread crumbs, crack in the egg and add in the chopped onion, then finely grate the garlic over the ingredients, finely grate the carrot (peeled), add in the cumin, parsley and season with sea salt & black pepper, mix together until well mixed, then push down on the mixture to end up with a paste-like texture
3. To shape the meatballs, grab a spoonful of the mixture and squeeze it in your hands, this is to ensure the ingredients and well binded together, the form it into a shape of a golf ball
4. Heat a large fry pan with a medium heat and add in the olive oil
5. After a couple of minutes add in the chickpea meatballs, all in a single layer, fry for 8 to 10 minutes or until golden fried all around, then remove from the pan and set aside
6. Using the same pan with the same heat, add in 3 cloves of garlic that have been finely chopped, mix continuously, after 15 seconds add in a generous tsp of sweet smoked Spanish paprika, quickly mix together, then add in the canned tomato sauce and season with sea salt & black pepper, mix together and then simmer without mixing
7. Once the tomato sauce has slightly thickened, about 3 minutes, add the chickpea meatballs back into the pan, give each one a gentle flip so they´re fully coated in the sauce, simmer for 3 to 4 minutes
8. Transfer into serving dishes and sprinkle with chopped fresh parsley, enjoy!